Jeffersonian Beef Stew

• 2 tablespoons all-purpose flour
• 12 teaspoon black pepper
• 2 teaspoons beef bouillon granules
• 1 lb round steak, trimmed of all visible fat and cut into small cubes
• 1 tablespoon canola oil
• 2 large onions, cut into wedges
• 3 garlic cloves, chopped
• 2 (14 1/2 ounce) cans stewed tomatoes
• 12 cup red wine
• 1 lb red potatoes, unpeeled, scrubbed and cut into bite-sized pieces
• 4 large carrots, scrubbed and cut into 1-inch chunks
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

1. Blend the flour, pepper, and bouillon granules in a plastic bag; add the meat and shake until well coated.
2. Heat the oil in a heavy 3-qt dutch oven over med-high heat and brown the meat on all sides, 3-4 minutes.
3. Reduce heat to medium and add the remaining ingredients; stir well.
4. Cover and simmer for 40 minutes.
5. Uncover, stir, and simmer gently an additional 30 minutes, stirring occasionally.

flour, black pepper, beef bouillon granules, cubes, canola oil, onions, garlic, tomatoes, red wine, red potatoes, carrots, oregano, basil

Taken from www.food.com/recipe/jeffersonian-beef-stew-251584 (may not work)